INGREDIENTS

INSTRUCTIONS

Remove any bones from the fish with tweezers. Cut the fillet into 6
portions. Season with salt and pepper and set aside. Strip the chard
leaf from the stalk then cut the leafy section crossways into 5mm  wide
strips. Slice the stalks crossways into 3mm wide strips.  Heat the oil
in a very wide frying pan on a medium heat. Add the  onion, ginger and
chard stems. Saut, stirring occasionally, for about  5 minutes. Add the
chopped tomatoes and the sugar and continue to  saut for another 4-5
minutes. Add the coconut milk and 350ml water  and season well. Stir,
bring to the boil then simmer on a low heat  for a minute. (The recipe
can be prepared ahead up to this point).  Just before serving, bring
the sauce to simmering point again. Stir  in the chard leaves and
arrange the salmon pieces in a single layer  over the top of the sauce.
Spoon some of the liquid over the fish.  Cover with a tight-fitting lid
and simmer for 4-5 minutes, or until  the fish is just cooked through.
To serve, lift the fish and chard on to a hot serving dish. Spoon the
sauce over the top of the fish and serve immediately.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Forgiveness is not automatic”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 236
Calories From Fat: 126
Total Fat: 14.2g
Cholesterol: 25.9mg
Sodium: 2369.3mg
Potassium: 344.2mg
Carbohydrates: 4.8g
Fiber: 1.8g
Sugar: 1.9g
Protein: 22.3g